Preparation

Place potatoes in a large pot. Add water to cover by 2", season with salt, and bring to a boil. Reduce heat to medium and cook until potatoes are tender when pierced with a knife, 20-30 minutes. Drain. Place potatoes in a large bowl and let cool slightly.

Using a large wooden spoon, coarsely smash potatoes, leaving some larger pieces mixed with some well-mashed pieces.

Add dressing and egg yolks to potatoes and toss to coat, coarsely smashing egg yolks. Add onion and parsley; gently mix to incorporate. Season to taste with more salt and pepper, if desired. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Divide potato salad among small paper cups or bowls; dust with paprika. Top each serving with a pickle chip.

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Reviews

This is delicious! I used Yukon Golds instead of red-skinned (because that's what I had) and also used the egg whites and added some celery for crunch. I chopped up the pickles and added them in as well. Reminded me of my Mom's potato salad.

I used the potatoes our CSA gave us...and the only change I made was adding red wine vinegar to the dressing as well as a few stalks of chopped celery to the mix. My husband said "Better than Grandma's" and my neighbor said "most amazing potato salad". I liked that it wasn't goopy mayonnaisey...but had enough zest and pang from the pickles. GREAT recipe. Will make again and continue to refine.

Everyone loved it despite me using russetts instead of reds. I also had to extend the dressing with plain mayonnaise since I am unsure how many pounds of potatoes I cooked and so needed a bit more. I diced up sweet pickles instead of just using chips on top. Essentially same recipe though. Partakers requested recipe so I am sending them the link. Better than my mom's.

Fantastic. Two guests decided it was the best potato salad they'd ever had. Surprised me how good this was. Added the entire hard boiled egg, roughly sliced. It was a good addition. Thought this rough smashing of egg and potato might just be lazy corner cutting but I have to say it turned out very well.

great recipe. I chop up and add the egg whites as can't bring myself to throw them out or eat them on their own. also add relish as I like it a bit sweet. agree with the person that said they eat this in huge quantities - takes a lot of control not to!

Love this potato salad!! I also like less mayonnaise-y versions with oil and vinegar or veggies added in, but everyone needs a classic potato salad in their repertoire and this should be it! I too add a little more onion than called for, and I also use the whole eggs instead of just the yolk, but I like eggs. The recipe is very easy to make, and tastes delightful. Highly recommend this for a fun summer gathering. Or anytime really!

This recipe is nostalgic for me and a tribute to my mother. Mom was not a "cook" but she made twon phenomenal dishes - potato soup and her potato salad with bona fide mashed potatoes, sweet pickles, mayo, mustard and white onion with frequency every summer. She always ad libbed the ratio of ingredients and it was always great. Mom passed away on her birthday, January 17th this year, and I'm committed to making this for the first time in her honor.

I was not sure I would like a potato
salad with smashed potatoes, but it was
delicious. The warm, smashed potatoes
absorb the dressing and each creamy
forkful is full of flavor. Easy to make
with simple ingredients - this may
become my new favorite potato salad.

This is, by far, the best potato salad I have ever had. The only change I made was using chives instead of parsley. It was perfect...next time I might sprinkle some crispy bacon on top, but it's outstanding as is.

Like A Cook, this is how my mother made potato salad, right down to the pickle juice and paprika sprinkled on top. But no parsley since it didn't exist when she was growing up in Upstate New York in the 1920s & 30s. She learned this recipe from an elderly aunt so it goes back to the 1880s or earlier.
I make this recipe and have frequent requests to bring it to gatherings since it's "the very best" according to my friends.

What a surprise to see the way my mother always made potato salad. Almost mashed, eggy, sweet pickle - I doubt if there was any parsley to be had in our stores in those days. It's awfully good and delicious to snack on while you're making it and it's still warm.

Yeah, you know how this makes 8-10 servings? I made this entire dish for myself and ate all 8-10 of them in 2 1/2 days. And I am not a big eater if you know what I mean. That's just how AMAZING-ING-ING-INGLY delicious this is! (That's amazing to the 3rd or 4th degree. I don't know, I'm not a mathematician.) Make it. Eat it. Enjoy.